Thursday, February 07, 2013

Greens. What's not to like about them, right? Packed with important nutrients and readily available, greens seem like the obvious choice for daily consumption. Of course, the tough part is learning which greens to eat, how best to cook them, or should we cook them at all, and is it true that eating greens raw is always better...

Mature collard and kale and mustard greens and radish tops and such are so much tastier after steaming or light sautéing, and I'd rather not eat the woody stems. But, tender dandelion leaves, arugula, and baby spinach are wonderful raw, especially in salads.

Radish tops, Beet tops, Pea shoots, Turnip tops, Sorrel, even small Dandelion leaves- I relish them all as much as the usual Chard, Kale, Collard, Mustard, Spinach greens plus the everyday varieties of lettuces and cabbages.

Anyway, enough expounding on the virtues of the greens... This Collard greens casserole recipe is quite simple and lends itself to many possibilities. If I feel indulgent, I cook it much like the traditional Green Bean Casserole recipe with the French fried onions adding the crunch. Sometimes the sauce is creamy and cheesy, and at other times it is full of flavorful herbs in a tomato base. Sometimes it is layered and baked much like Eggplant Parmesan or Lasagna; and sometimes, collard greens are thrown together with other vegetables and finished off with a layer of melted cheese on top.

I don't have exact measures for this recipe - that's the nice thing about casseroles, it is hard to get them wrong.